Description
Looking for a no-bake treat that’s festive, delicious, and easy to make? Cookie Butter Snowflake Crisp is the perfect solution! This chewy, crunchy dessert combines spiced Biscoff cookies, tart cranberries, crunchy pistachios, and sweet white chocolate chips, all coated in a creamy marshmallow base. The final dusting of milk powder gives it a snowy, magical look, making it ideal for holiday gatherings, gifting, or just a fun family treat. Quick to make and bursting with flavor, this crisp will quickly become a favorite!
Ingredients
- 3 tablespoons unsalted butter
- 1 (10-ounce) bag mini marshmallows
- 1/2 cup plus 1 tablespoon milk powder, divided
- 4 ounces Biscoff cookies, broken into 1– to 1/2-inch pieces
- 1/3 cup dried cranberries
- 1/3 cup raw pistachios
- 1/3 cup white chocolate chips
- A pinch of kosher salt
Instructions
Step 1: Prepare the Pan
- Line a 9×5-inch loaf pan with parchment paper, leaving at least a 5-inch overhang on all sides. This will help you lift the dessert out of the pan easily once it’s set.
Step 2: Melt the Marshmallows
- In a medium pot over medium-low heat, melt the butter until fully liquid.
- Add the mini marshmallows and cook, stirring frequently, until the marshmallows are completely dissolved and the mixture is smooth. This should take about 2 minutes.
- Remove the pot from the heat.
Step 3: Add the Milk Powder
- Stir 1/2 cup of milk powder into the marshmallow mixture until it’s fully dissolved.
Step 4: Combine the Mix-Ins
- Add the broken Biscoff cookies, dried cranberries, raw pistachios, white chocolate chips, and a pinch of kosher salt to the marshmallow mixture.
- Gently fold everything together until all the ingredients are evenly coated. Note: The mixture will be sticky, so work quickly.
Step 5: Shape the Mixture
- Transfer the mixture into the prepared loaf pan.
- Using the sides of the parchment paper, press the mixture firmly into a compact rectangular block. If it’s too sticky, grease your hands or gloves with a little cooking spray to help shape it.
Step 6: Add the Snowflake Effect
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- Lift the pressed mixture out of the pan using the parchment overhang and place it on a flat surface.
- Dust the top of the crisp with the remaining 1 tablespoon of milk powder to give it a soft, snowy look.
Notes
- Quick Work: The marshmallow mixture sets quickly, so be sure to mix and shape it fast to avoid it hardening in the pot.
- Substitute Ingredients: Feel free to substitute the pistachios with almonds, pecans, or another nut of your choice. You can also replace cranberries with dried cherries or raisins.
- Storage: Store in an airtight container at room temperature for up to 3 days. Avoid refrigeration, as it can make the marshmallows hard.
- Doubling the Recipe: If you’re serving a crowd, double the ingredients and use a 9×13-inch pan instead of a loaf pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American